Having the CTO home from yeshiva for bein hazmanim (yeshiva vacation) means that:
- I can start using emoticons again…
- He spent the day whipping up… not one, not two, not three, but - count 'em! - four batches of Pesach rolls. (Kol hakavod!)
As I may have mentioned in passing never let YZG forget, we don’t eat gebrochts.
However, as I noted in my original gebrochts post:
“We’re not fanatic about no gebrochts. Basically, the only thing we avoid is matzah mixed with water. Other liquids are fine. For instance, [we] make Pesach rolls with not-from-concentrate orange juice…”
These rolls taste best when warmed up in the microwave and served with generous amounts of butter and are also good for taking along on chol hamo’ed trips.
Ingredients
- ¼ cup oil
- 1 cup orange juice (freshly squeezed or not-from-concentrate)
- ¾ tsp salt
- 2.5 TBSP sugar
- 1¾ heaping cups matzah meal
- 4 eggs
- 2 heaping tsp kosher l’Pesach baking powder (i.e. one envelope for my Israeli readers)
Directions
Put oil, juice, salt, and sugar in a pot, and bring to a boil. Remove from heat, and immediately add the matzah meal. (Have it prepared in advance.) Mix well with a heavy wooden spoon. Add eggs, one at a time, and beat well between each addition. Add baking powder and mix through.
Make out rolls (using dry hands), and place on baking-paper lined pan. Bake at 400 degrees for 45 minutes.
Yields: 10-12 rolls. Freezes well.
!בתאבון
your kitchen is pesachdik already????
ReplyDeleteVERY COOL! I actually reviewed some Kosher for Pesach rolls on my blog but I don't know anyone who made their own Kosher for Pesach roll. The Green Lite and Pillsbury ones I reviewed are not made from matzo meal. I'm sure yours taste very different:)
ReplyDelete---
Daniela
http://isreview1.blogspot.com
Interesting recipe. What sort of oil do you use?
ReplyDeleteMalke - Hey, not so loud! What are the neighbors going to think of us?! :-)
ReplyDeleteDaniela - This is actually an adaptation of my mother's recipe (which she got from my grandmother a"h). IIRC, the original recipe calls for water instead of the juice, less sugar, and no baking powder.
Ilana-Davita - Whatever is available. In previous years, we used either olive oil or nut oil, and yesterday, the CTO used canola oil.
Sounds good. I made something like this many years ago, though now I make what a cookbook called "kiglach" and we call "matzah muffins," which is completely gebrokts -- matzah soaked in water -- but requires no oil. I put up a link.
ReplyDeleteMy Ju-Boy is the King of Machmeer on Pesach, but one thing I should be grateful for is that we eat gebrocks. Those orange juice rolls look like they would go nicely with chocolate spread (I found some decent non-kitniyot chocolate spread this year), but not with egg salad or those yummy Tirat Tzvi American-style hot dogs which only seem to be available during Pesach.
ReplyDeleteMy in laws make peasch rolls so we are going to steal a couple.
ReplyDeleteAriella - No oil? That's interesting.
ReplyDeleteMiriyummy - You obviously got the right answer to the all-important third question... :-)
Y W - Good plan... :-)